|Cross-section of the thin crust version of 365 GF pizza crust|
It's National Pizza Week (every second week of January, if you want to play way ahead for next year...). In honor of the occasion, we're doing a review today of the 365 Everyday Value gluten-free pizza crust mix, and upcoming on Friday, check back for a Friday Foto and recipe for dee-licious buffalo chicken pizza.
For those not in the know, 365 Everyday Value is one of Whole Foods' private label brands. It's meant to be a value-priced alternative to some of the more expensive products you've probably become accustomed to buying in Whole Foods', while still upholding the company's high quality standards. The gluten-free line of products, like this pizza crust mix, are made for Whole Foods in a dedicated gluten-free facility. (Good stuff.)
The surprising thing, though, is that - looking at the ingredients on the box - and then considering that this product is sold under the Whole Foods brand known for quality, the pizza crust mix seems to miss the mark in terms of being considered a whole food. The flours that go into the pizza dough are white rice flour, potato starch, and cornstarch. In other words, the pizza crust is pretty worthless nutritionally. (By comparison, our Artisan Gluten-Free Flour Blend that we use for our from-scratch pizza doughs uses smaller amounts of potato starch and cornstarch (plus potato flour) for texture, but the bulk of the mix is made up of whole grain brown rice flour and sorghum flour for better nutrition and "whole grain" taste.)
Suffice it to say that, nutritionally, the 365 Gluten-Free Pizza Crust is a delivery mechanism for whatever toppings you put on your pizza.